Tabouli Salad


Tabouli Salad

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Course Salad, Side Dish
Servings 4


  • 1/2 cup extra fine bulgur wheat
  • 4 firm Roma tomatoes very finely chopped
  • 1 English cucumber (hothouse cucumber) very finely chopped
  • 2 bunches parsley, part of the stems removed, washed and well-dried very finely chopped
  • 12-15 fresh mint leaves, stems removed, washed and well-dried very finely chopped
  • 4 green onions, white and green parts very finely chopped
  • salt
  • 3-4 tbsp lime juice (lemon juice, if you prefer)
  • 3-4 tbsp extra virgin olive oil
  • Romaine lettuce leaves to serve optional


  • Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
  • Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
  • Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
  • Now add the the lime juice and olive oil and mix again.
  • For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
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